Keto Bacon & Cheese Egg Muffins

EggMuffins-Header

Bacon Egg Cheese Muffins2

Spring is finally here! I love this season because everything starts coming to life again and with all the fresh produce available I’m so motivated to cook some fresh and healthy food that’s low carb and #keto friendly too.

Bacon Egg Cheese Muffins

I usually make a big batch of these #Keto Bacon + Cheese Egg Muffins in a 12-muffin tin, and then I have a healthy breakfast for the rest of the week that’s great for on-the-go and days I don’t want to cook.

They’re loaded with lots of healthy protein with #organic #eggs, applewood smoked #bacon, cheddar #cheese, grated Parmesan cheese and a little half and half. And they’re loaded with lots of antioxidants with veggies like #garlic, onions, and chives and some hot pepper flakes for a little kick.

Bacon Egg Cheese Muffins

First cook your bacon in the oven, which is the best way to get it crispy and less greasy and messy. While you’re doing that, sauté the onions and garlic in some healthy olive oil about 5-6 minutes, and set aside. Then you whip up your eggs with some half and half, shredded cheddar cheese, grated Parmesan cheese, S+P and chives. Spray the muffin tin with some olive oil spray and add the bacon, and cooked #veggies to the eggs and stir together. Pour the egg mixture about 3/4 of the way into each tin and bake on 350 F for 25-30 minutes until the eggs are cooked through and fluffy. Let cool for a few minutes.

Bacon Egg Cheese Muffins

They should pop right out of the muffin tin and they’re ready to eat! I usually eat mine with some hot sauce too. Oh, and some extra crispy bacon on the side never hurt either. Feel free to add any other veggies you want to the mix (bell peppers, zucchini, tomatoes and mushrooms are all good #lowcarb options). Serve with a side of fresh mixed berries or greens if you like, too.

Bring on Spring! 

#Keto Bacon & Cheese Egg Muffins

Prep Time: 10 minutes

Cook Time: 45 minutes

Yield: 12 egg muffins

Serving Size: 1

These Bacon Egg and Cheese Muffins are a great low carb / keto breakfast on the go! They're loaded with lots of protein with organic eggs, applewood smoked bacon, cheddar cheese, grated Parmesan cheese and a little half and half. And  they're loaded with lots of antioxidant veggies too like garlic, onions, and chives and some hot pepper flakes for a little kick.

Ingredients

  • Cooking spray
  • 5 slices applewood smoked bacon
  • 1 tablespoon olive oil or butter
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 tablespoons minced chives
  • 8 large eggs
  • 3 tbsp. half and half
  • 1/2 tsp. red pepper flakes
  • Himalayan pink sea salt
  • Freshly ground black pepper
  • 1/2 c. shredded Cheddar
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Preheat oven to 350º and spray a 12-cup muffin tin with olive oil cooking spray.
  2. Place the bacon on a wire rack over a foil lined baking sheet and bake until crispy, about 15 minutes. Drain the bacon on a paper towel-lined plate, then chop or crumble into small pieces.
  3. Add chopped onion to a skillet with some olive oil or butter, and cook over medium heat until soft, 5 minutes. Add garlic and cook 1 minute more. Remove from heat and set aside.
  4. In a small bowl, whisk the eggs, half and half, red pepper flakes and season with salt and pepper to taste.
  5. Fold in cooked vegetable mixture, bacon, chives, Cheddar and Parmesan cheeses. Pour mixture into prepared muffin tin.
  6. Bake until cooked through and golden, about 25-30 minutes.
  7. Let the muffins cool for a few minutes before serving.
  8. Store in the fridge in an airtight container until ready to eat.

Notes

Feel free to substitute any veggies you like as well as cheeses. This is a great flexible recipe you can make your own and switch up easily.

https://www.theartfulgourmet.com/2021/04/keto-bacon-cheese-egg-muffins/

Keto Nashville Hot Chicken Sliders

Nashville Hot Chicken Sliders

Keto Nashville Hot Chicken Sliders

The #Superbowl is only a couple days away and I’m so excited it’s in #Tampa this year! To celebrate game day, I decided to make these Keto Nashville Hot Chicken Sliders and oh my gosh, they are deeeeelish.

Sliders

On FIRE, actually! (no pun intended).

Prince's Hot Chicken
photo: Roger Ho/Prince’s Hot Chicken

My recipe is inspired by the famous Nashville Chicken invented by Prince’s Hot Chicken in #Nashville, Tennessee. Their hot and spicy fried chicken is breaded with lots of cayenne pepper incorporated into the batter and is topped with a fiery-hot spiced oil served with two slices of white bread and kosher dill pickles. You can also get it as a Spicy Chicken Sandwich, which is served on a freshly baked bun with coleslaw, pickles, and either Kickin’ Ranch or Sweet Heat sauce. Their heat levels range from mild, to medium, to XXX hot! Hattie B’s also has an amazing Nashville Hot Chicken sandwich too except they use a Southern Comeback Sauce which is made with ketchup, mayo, chili sauce, lemon, Worcestershire sauce, garlic and spices.

The Spice Lab Nashville Hot Chicken Seasoning

My version is #keto-friendly and #lowcarb due to the fact that I decided to pan-sear the chicken with the spices and oil, instead of breading it and frying it (You could also grill the chicken as well). I used a handcrafted, small batch Nashville Hot Chicken seasoning by The Spice Lab, (which I found in Publix and they also sell online at Amazon). You can also make your own by mixing 6 tablespoons cayenne pepper, 2 tablespoons dark brown sugar, 1 teaspoon chili powder, 1 teaspoon garlic powder and 1 teaspoon paprika.

Homemade Keto Slider Buns

I also made these delicious homemade Keto Slider Buns that are made with almond flour, mozzarella and cream cheese, a little salt and baking powder, topped with melted butter and baked to a crispy perfection. They are so good and buttery, they taste like biscuits! Which is perfect with some spicy chicken, of course.

Nashville Hot Chicken Sliders

The sliders are topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing and each one is only about 2 carbs total which is the best part! So here’s how I made these bad boys…

Season Chicken

First, I sprinkled the chicken with the Nashville Hot Chicken seasoning on both sides,

Marinate Chicken

added  some buttermilk and hot sauce in a resealable large bag in the fridge to let marinate for a few hours . This lets all the flavors meld together and the buttermilk breaks down the proteins in the chicken to make it super juicy.

Keto Bun Ingredients

Then I made the keto buns by melting the mozzarella and cream cheese together with three eggs, almond flour and baking powder and salt, mixing it together into a dough.

Brush buns with melted butter

I separated the dough into six balls, and then flattened them a little on a parchment-lined baking sheet and brushed them with some melted butter. Then I baked them for about 12 minutes until lightly browned, and let them cool on a wire rack before slicing.

Broccoli Slaw w/ Blue Cheese

I made the broccoli slaw by mixing in about 1/2 cup of Marie’s creamy blue cheese dressing and letting it stay cool in the fridge while I made the chicken. You could also use ranch dressing here if you prefer, but I love the tangy, cooling blue cheese with the fiery hot sauce and spices on the chicken.

Cook and Slice Chicken

Next, I took the chicken out of the marinade and discarded that. Heated up some oil over medium-high in a large skillet and sprinkled more Nashville Hot Chicken Seasoning on both sides of the chicken, cooking about 8 minutes per side.

Toss Chicken with spicy oil

Then I sliced the chicken into pieces, and added them back into the pan with some additional oil to coat the chicken with all the delicious spices and brown bits in the pan.

Sliders

Once the chicken was done, i built the sliders by spreading some Buffalo mayo on the bottom bun, topping it with a few slices of the spicy chicken. Drizzled more Buffalo sauce on top of the chicken, then topped with sliced dill pickles, and blue cheese broccoli slaw.

Nashville Hot Chicken Sandwich

And you have my friends, a total masterpiece, guilt-free! And perfect for game day on Sunday! Bet you can’t eat just one 😉

Nashville Chicken Sliders {Keto/Low Carb}

Total Time: 50 minutes

Yield: 6

Serving Size: 1 slider

These Nashville Hot Chicken Sliders are totally delicious and served on Keto-friendly, low carb buns! Pan-seared spicy buttermilk chicken topped off with Buffalo mayonnaise, dill pickle slices, Buffalo sauce, and broccoli slaw mixed with Blue Cheese dressing. They are so delicious and each one is only about 2 carbs total which is the best part!

Ingredients

  • Nashville Chicken:
  • 4 boneless, skinless chicken breasts (about 2 pounds)
  • 2 cups buttermilk
  • 1/4 cup hot sauce
  • 4 tablespoons Nashville Hot Chicken Seasoning, divided
  • Sea salt and freshly ground black pepper, to taste
  • 1/4 cup light olive oil or canola oil, divided
  • Keto buns:
  • 2 cups shredded mozzarella cheese
  • 4 ounces cream cheese
  • 3 large eggs
  • 3 cups fine almond flour
  • 2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 2 tablespoons melted butter
  • Garnishes:
  • 1/4 cup Buffalo sauce
  • 1/4 cup Buffalo mayo
  • 12 pickle slices
  • 2 cups broccoli slaw
  • 1/2 cup blue cheese dressing

Instructions

  1. Nashville Chicken:
  2. Sprinkle the chicken on both sides with 2 tablespoons Nashville Hot Chicken seasoning. Combine the chicken, buttermilk, and hot sauce in a large resealable plastic bag or dish covered in plastic wrap. Let it marinate in the refrigerator for a few hours, up to overnight.
  3. Heat half the oil in a large skillet over medium-high heat. Remove chicken breasts from the buttermilk marinade and discard.
  4. Season the chicken with additional 2 tablespoons Nashville hot Chicken Seasoning and cook until golden brown on both sides, about 7 minutes per side.
  5. Slice chicken breasts into pieces and add additional oil into the sauté pan. Toss together over medium heat for a few more minutes until chicken pieces are fully coated with the oil and spices. Remove from heat and set aside, covered in foil, until ready to build sliders.
  6. Keto buns:
  7. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper.
  8. In a large microwave-safe bowl, add the mozzarella and cream cheese. Heat on high for 2 minutes until melted.
  9. Add the eggs and stir to combine, then mix in the almond flour, baking powder and salt.
  10. Form the dough into 6 balls, and slightly flatten on to the parchment paper.
  11. Melt the butter and brush over the tops of the slider buns.
  12. Bake for 10-12 minutes until buns are golden brown; let cool slightly before slicing in half.
  13. Make the broccoli slaw by mixing the blue cheese dressing in with the slaw in a medium mixing bowl.
  14. To assemble the sliders, spread the Buffalo mayo on the bottom buns. Top with a few pieces of the Nashville chicken, 2 pickles, drizzle with Buffalo sauce. Add 1/4 cup broccoli blue cheese slaw mixture and the top halves.
  15. Serve immediately with additional hot sauce on the side, if desired.

Notes

I used Nashville Hot Chicken seasoning from The Spice Lab, which you can find on Amazon or at Publix, or feel free to make your own. You could also use ranch dressing on the broccoli slaw if you prefer, and grill the chicken breasts instead of pan-searing them for extra char and flavor.

https://www.theartfulgourmet.com/2021/02/keto-nashville-hot-chicken-sliders/

Nashville Hot Chicken Sliders

 

 

 

 

 

 

 

Nashville Hot Chicken Sliders

{new post} :: Strawberry Jam Galette

Strawberry Galette

Strawberry Galette

I love making berry desserts in the Summer because they are in peak season and a fresh healthy alternative to cakes and cookies during the holidays. This Strawberry Jam Galette is one of my absolute favs..it’s super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that! 

It’s made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll’s berries!), strawberry jam, a touch of agave and vanilla, some lemon juice and zest, topped with fresh torn mint leaves. You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.

I’ve also provided options for making this #lowcarb and/or #glutenfree in the recipe (swapping out Stevia, Swerve Brown Sugar and Nectevia agave nectar for honey and sugar, using sugar-free jam, and swapping xanthan gum for cornstarch, and serving with low-sugar or homemade sugar-free whipped cream or #keto ice cream

Enjoy and Happy July 4th!

Strawberry Jam Galette

Prep Time: 1 hour, 15 minutes

Cook Time: 45 minutes

Total Time: 2 hours

Yield: 8

Serving Size: 1 slice (1/8th galette)

This Strawberry Jam Galette is one of my absolute favs..it's super easy and simple, extra delicious, and a gorgeous addition to your July 4th holiday table at that! 

It's made with a flaky whole wheat pastry dough, fresh strawberries (I love Driscoll's berries!), strawberry jam, a touch of agave and vanilla, lemon juice and zest, topped with fresh torn mint leaves, vanilla ice cream and/or fresh whipped cream. Enjoy and Happy 4th!

Ingredients

  • Crust
  • ½ cup cold unsalted butter
  • 1 ½ cups whole wheat flour
  • 2 teaspoons sugar (or 1 teaspoon stevia)
  • ¼ teaspoon salt
  • ½ cup ice water
  • Berry Jam Filling
  • 4 cups fresh strawberries, halved
  • 1/4 cup honey or Nectevia agave syrup
  • 1 tablespoon cornstarch (or xanthan gum)
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon juice + 1 teaspoon lemon zest
  • 1/2 cup strawberry jam (low sugar or sugar-free if desired)
  • 1 egg, beaten or 2 tablespoons milk (for crust)
  • 1-2 tablespoons coarse brown sugar (for crust, optional)
  • 1 tablespoon fresh mint leaves, for serving
  • Vanilla ice cream or fresh whipped cream, for serving

Instructions

  1. Cut the butter into small chunks and place in a food processor and slowly pulse together with the flour, sugar (or stevia), and salt until barely combined with a few chunks of butter. Slowly add in ice water until a shaggy dough forms. (You can also do tis with your hands or a pastry cutter if you prefer).
  2. Turn the dough out onto a lightly floured surface and knead for about 1 minute. Cover it with plastic wrap and place in the fridge for 1 hour while you prepare the filling.
  3. In a medium bowl, combine the strawberries, Nectevia syrup (or honey), xanthan gum (or cornstarch), vanilla, lemon juice and zest. 
  4. Preheat the oven to 400 degrees.
  5. When the crust is chilled, line a baking sheet with parchment paper and roll out the dough into a large circle about 1/4 inch thick,
  6. Spread the dough with strawberry jam, leaving a 3-inch border around the edge. Arrange the cut strawberries over the dough in an even layer, mounding up slightly in the center.
  7. Fold edges of dough up and over fruit, pleating as needed and being careful that folded edge of dough doesn’t tear (if it does, patch with dough scraps and pinch to seal).
  8. Brush the edges of the dough with beaten egg or milk and and sprinkle the crust with some coarse brown sugar (if desired). Place galette in the fridge to cool and firm up for about 15 minutes.
  9. Place galette in oven and reduce heat to 375°. Bake, rotating halfway through, until crust is golden brown, berries are softened, and juices are bubbling, 45–50 minutes.
  10. Remove from the oven and let cool 1-2 hours before serving.
  11. Garnish with fresh mint leaves, vanilla ice cream or fresh whipped cream.

Notes

You can use any berries you like or a combination of your favs to make it your own. Swap out the strawberry jam if you like to add another layer of flavor, like blueberry or raspberry jam. Serve topped with vanilla ice cream or fresh whipped cream for the ultimate Summer berry dessert. Maybe throw a few chopped pistachios or slivered almonds on top too for extra crunch.

I've also provided options for making this #lowcarb and/or #glutenfree in the recipe (swapping out Stevia, Swerve Brown Sugar and Nectevia agave nectar for honey or sugar, using sugar-free jam, and swapping xanthan gum for cornstarch, and low-sugar or sugar-free whipped cream or #keto ice cream. 

Schema/Recipe SEO Data Markup by Yummly Rich Recipes
https://www.theartfulgourmet.com/2020/07/new-post-strawberry-jam-galette/

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links to more #July4 recipes

Gourmesso Coffee Marinated Steak

Coffee Marinated Grilled Steak

Best Deviled Eggs EVER

Best Deviled Eggs Ever

Lobster Rolls

Crazy Good Lobster Rolls

herbedpotato-salad

French Herbed Potato Salad

——

other berry dessert recipes you may enjoy

Any Berry Galette

Berry Galette

Triple Berry Galette

Things I Love {June 2020}

Things I Love June 2020

Welcome to my June 2020 edition of Things I Love! A collection of my current obsessions and things I’m crushing on right now that are downright awesome and amazing and worth a shoutout. June is one of my favorite months and for good reason! Grilling season, fresh produce from the farmer’s markets, trips to the lake, beaches and parks, picnics, long walks, al fresco dining, seafood, fresh salads, outdoor concerts, sunsets and sunrises, and all around relaxation mode on the rise!

So with that said, here are the things I’m eating, watching, traveling to, reading, cooking, and listening to. Stay tuned for next month’s Summer Edition for July + August!

What to eat right now

Halloumi Salad

Halloumi Salad

Crab Salad

Refreshingly Light Get-In-My-Bikini Crab Salad

chicago-style-hot-dogs

Chicago Style Chicken Dogs

rustic pizza with ham grapes honey thyme

Rustic Pizza with Ham, Grapes, Honey, Shallots + Thyme

peach-prosciutto-salad

White Peach, Prosciutto + Mozzarella Salad

Balsamic Tomato Pasta-3

Balsamic Roasted Tomato Basil Ricotta Pasta

Crazy Good Lobster Rolls

Classic Lobster Rolls

Shrimp Scampi Pasta

Shrimp Scampi Pasta

watermelon-tomato-feta-salad

Watermelon, Tomato + Feta Salad

Cheeseburger Salad

Cheeseburger Salad with Sriracha Ranch Dressing

Citrus-Herb-Grilled-Shrimp

Citrus Herb Grilled Shrimp

grilled-pork-chops-horizontal-jpg-1522720544

Honey Soy Grilled Pork Chops

Summer Veggie Frittata2

Summer Veggie Zucchini Frittata

Sangria Chicken Mango Salsa

Sangria Chicken with Mango Salsa

caprese zoodles

Caprese Zoodles

Peach Raspberry Tart

Summer Peach Raspberry Almond Vanilla Cream Tart

Spring Cocktails

Spring + Summer Cocktails

 

What I’m Reading

The Photo That Makes me Hungry, Andrew Scrivani

That Photo Makes Me Hungry, Andrew Scrivani

Andrew Scrivani, food photographer for the New York Times, is one of the most respected names in the business. He’s also a teacher of the craft, advising #foodporn obsessives, bloggers, photographers ready for the next step, and anyone who loves to shoot and eat.

The Dirty Lazy Keto Cookbook

The Dirty Lazy Keto Cookbook

After losing 140 pounds, bestselling author Stephanie Laska shares her unconventional weight loss secrets and 100 easy, accessible recipes so you too can experience the fun behind the keto lifestyle with lots of humor and zero judgement.

Rocco's Keto Comfort Food Diet

Rocco’s Keto Comfort Food Diet Cookbook

Rocco DiSpirito has made a career out of transforming people’s lives without sacrificing taste. Now, Rocco tackles the ketogenic diet with the most effective and delicious version of the diet to date. Using a four-tier program that can deliver up to a pound a day of weight loss, the diet incorporates meal plans and more than eighty of America’s favorite comfort food recipes made over to adhere to keto diet guidelines. You can lose the weight eating the foods you love.

Outlander series books

Outlander Book Series, Diana Galbadon

Scottish Highlands, 1945. Claire Randall, a former British combat nurse, is just back from the war and reunited with her husband on a second honeymoon when she walks through a standing stone in one of the ancient circles that dot the British Isles. Suddenly she is a Sassenach—an “outlander”—in a Scotland torn by war and raiding clans in the year of Our Lord . . . 1743. Claire is catapulted into the intrigues of a world that threatens her life, and may shatter her heart. Marooned amid danger, passion, and violence, her only chance of safety lies in Jamie Fraser, a gallant young Scots warrior. What begins in compulsion becomes urgent need, and Claire finds herself torn between two very different men, in two irreconcilable lives.

What I’m Watching/Listening to

Little Fires Everywhere

Little Fires Everywhere, Hulu

Starring Reese Witherspoon and Kerry Washington, Little Fires Everywhere follows the intertwined fates of the picture-perfect Richardson family and an enigmatic mother and daughter who upend their lives. Based on Celeste Ng’s 2017 bestseller, the story explores the weight of secrets, the nature of art and identity, the ferocious pull of motherhood – and the danger in believing that following the rules can avert disaster.

Check out some Hulu promos and discounts here

outlander

Outlander, Starz

Based on the books mentioned above, this hit series on Starz is my new obsession! A gorgeous love story set in the Scottish Highlands between Jamie and Claire Fraser when she travels in time back to 1743 and they fall in love while fighting their way through Scotland against the British, then on to France, the Caribbean and finally the American colonies for a new life together.  What an adventure! Beautiful scenery, music, visuals, action, romance and drama all bundled into the best show I’ve ever seen in my life. I have to admit I kinda have a slight *girlcrush* on Caitriona Balfe who plays Claire…and Sam Heughan!?? Need I say more? GORGEOUSNESS all around.

The Last Kingdom, Netflix

Set in the Middle Ages circa 900s, the great (and GORGEOUS HUNKY Alexander Dreymon starring as the lead warrior Uhtred (living and fighting the Vikings as both a Saxon and a Dane) trying to regain his born right title as King of Bebbanburg, England while under oath King Alfred. Full of action, history, amazing costumes, and drama.

I Know This Much Is True, HBO

Based on the bestselling novel by Wally Lamb, written and directed by Derek Cianfrance, and starring Mark Ruffalo, this limited series follows Dominick Birdsey as he struggles to care for his twin brother, Thomas, while discovering the truth about his own family history. Sad, touching and tense drama.

Run, HBO

Written and produced by Vicky Jones, half-hour comedy series RUN follows a woman whose humdrum life is thrown upside down when she receives a text from her college sweetheart inviting her to drop everything and meet him in New York to fulfill the pact they made 17 years previously. Quirky, witty and fun.

Versailles, Netflix

A thrilling historical drama about King Louis XIV of France when he commissions his lavish palace of Versailles that becomes a fierce battleground for love and politics — and a gilded prison for nobility. Plenty of plot twists and drama, romance and scenery to keep you occupied through the quarantine wishing for a charmed and privileged court life lived during this opulent Renaissance period.

Mansfield Park, Amazon Prime

A lovely 1800s period drama set in England based on Jane Austen’s novel about a humble, poor Fanny Price who is shipped off to stay at her rich Aunt’s estate, Mansfield Park where she finds love and the secrets of the upper class.

Where I’ve Been / Where I’m Going / What I’m Eating

Green Lakes State Park, Syracuse NY

Green Lakes State Park, Syracuse NY

A beautiful park set south of Syracuse in Upstate NY Green Lakes is where I spent Memorial Day Weekend with my family and friends. The lake has stunning bright green aqua blue water surrounded by a 3 mile nature trail and a beach and park for chillin’ and grillin’. Amazing! Check out all my photos and videos from our fun day out here

Highland Park Lilac Festival

Highland Park Lilac Festival, Rochester NY

Every year Rochester holds their famous Lilac Festival in Highland Park. The flowers are absolutely gorgeous and smell divine! Unfortunately they didn’t have the full on festival with arts, crafts, music and food due to COVID-19 but we definitely took the time to stop and smell the lilacs.

Beattie Beach, Rochester NY

Beattie Beach, NY

I discovered this lovely little beach and park last weekend while taking a drive along Lake Ontario with my niece. The park had super pretty blue water and crashing waves along the beach and it was the perfect way to spend a Sunday afternoon. Peaceful vibes all around.

Belhurst Castle + Winery Geneva NY

Belhurst Castle + Winery, Geneva NY

Located in the heart of the Finger Lakes in Geneva NY lies this stunning and romantic castle surrounded by its wine vineyards. They have three hotels to stay for a short or long visit, a spa, two restaurants, wine, cider and craft beer tastings. I have not been to visit yet but this place is definitely on my bucket list of places to go and see this Summer! They’re also having some cool specials offers for Spring and Summer – 30% off on all 3 hotels and buy two get one free wines! Check them out here

A few more things I love – here, there, and everywhere

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REDD Restaurant, Rochester NY – This stunning Wine Country based restaurant is the brainchild of Richard Reddington, a Rochester native and James Beard award winning Chef. They have a great wine list, signature cocktails and delicious farm to table food such as pizzas, salads, pastas, house-made baked goods and more.

New York Beer Project, Victor NY – Designed to recreate the most famous Beer Hall in NYC circa 1870 known as The Atlantic Garden, this glorious space celebrates American craftsmanship at its finest. They have a gastropub, craft cocktails, brunch, a rooftop terrace and loft, a beer garden and taproom all under one roof. Their menu is a celebration of food and drink from all over NY state from Buffalo, to Albany to Long Island to NYC..and they have special beer and food pairing menus created by their culinary team and master brewer Jason Crosset to sample the best flavors together while dining and drinking.

Parkleigh Pharmacy, Rochester NY – all the goods from soaps and candles to clothes, to food and coffee, jewelry, quirky gifts and more. Best store ever.

Botiki, Gulfport FL – another one of my fav gift shops in St Pete FL..stunning jewelry, clothes, gifts, soaps, candles etc.

 

Balsamic Cranberry Chicken Cauliflower Pizza

Balsamic Cranberry Chicken Cauliflower Pizza

Balsamic Cranberry Chicken Cauliflower Pizza

I was recently invited to be a part of the Cape Cod Select Food #Blogger Recipe Challenge and I’m so excited to share my delicious new #pizza recipe using their frozen cranberries with you!

Balsamic Cranberry Chicken Cauliflower Pizza

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, caramelized onions, ricotta, Parmesan and mozzarella cheese, topped with fresh arugula and basil on a crispy, thin cauliflower crust. You guys..this is the most delicious pizza I’ve ever made..It’s a sweet and tangy savory delight all in one bite!

Rhodes Family Farm

For over 70 years, the Rhodes family has been harvesting cranberries in Southeastern Massachusetts, the heart of “Cranberry Country”. In 2009, Cindy Rhodes founded Cape Cod Select, the retail face for the Edgewood Bogs Cranberry Growers.

Cape Cod Select Cranberries

They select only the ripest, freshest fruit to package and are proud to provide a premium quality product. From flower to package, they strive to integrate all the latest sustainable technologies and pledge to do their share in protecting the environment.

Balsamic Cranberry Chicken Cauliflower Pizza

I used a pre-made frozen cauliflower pizza crust (Caulipowr brand is great) which is super thin, crunchy and saves a lot of time. You can also make a homemade crust with riced cauliflower, egg, mozzarella, parmesan cheese, with a dash of dried basil or italian seasoning which is included in the recipe.

First slice your onions and sauté them over low heat on the stove in a large sauté pan with a pinch of sugar or stevia for about 30-40 minutes until caramelized. Set aside.

Bake the crust

The cauliflower pizza crust is topped with all kinds of goodies: a creamy base of ricotta topped with flavorful shredded rotisserie chicken, mozzarella, and caramelized onions, then popped in the oven for 11-13 minutes to crisp it up and melt the cheese.

Roughly chop cranberries

While the crust is cooking, chop your cranberries and sauté the cranberries for a few minutes in a little bit of olive oil.

Balsamic Glazed Cranberries

Reduce the balsamic vinegar in a small saucepan over high heat on the stove to create a delicious glaze, then add the cranberries to the glaze and set aside.

Balsamic Cranberry Chicken Cauliflower Pizza

Once the pizza is done cooking, add the balsamic glazed cranberries and top it with fresh baby arugula and torn basil leaves, with a drizzle of additional olive oil and balsamic glaze for an extra hit of flavor.

Balsamic Cranberry Chicken Cauliflower Pizza

Cut it into 4-8 slices (depending on the size of your crust) and serve immediately.

Balsamic Cranberry Chicken Cauliflower Pizza

Healthy, delicious and perfect for a light, gluten-free meal. Enjoy!

Balsamic Cranberry Chicken Cauliflower Pizza

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 slice

Calories per serving: 166

Fat per serving: 9.7g

This Balsamic Cranberry Chicken Cauliflower Pizza is a delicious and healthy pizza made with frozen cranberries sautéed in a lovely reduced balsamic glaze, shredded rotisserie chicken, ricotta, Parmesan and mozzarella cheese, caramelized onions and fresh arugula on a crispy, cheesy cauliflower crust. Healthy, delicious and perfect for a light, gluten-free meal.

Ingredients

  • For the crust:
  • 1 medium head cauliflower (or 12 ounces/3 cups frozen pre-riced cauliflower)
  • 1 egg, beaten
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1 teaspoon Kosher or sea salt
  • Freshly ground black pepper
  • For the pizza:
  • 3 tablespoons extra virgin olive oil, divided
  • 1 large sweet onion, halved and sliced thin
  • Sea salt and freshly ground black pepper, to taste
  • 1 cup balsamic vinegar, plus extra for drizzling
  • 1 1/2 tablespoons stevia (or 3 tablespoons honey)
  • 3/4 cup Cape Cod Select frozen cranberries, thawed and drained
  • 2 ounces ricotta cheese
  • 1 cup shredded rotisserie chicken
  • 1 cup mozzarella, shredded
  • 1 cup baby arugula
  • Fresh torn basil, for garnish

Instructions

  1. For a homemade cauliflower pizza crust:
  2. Preheat oven to 400 degrees F.
  3. Working in batches as needed, pulse cauliflower in a food processor until rice-like consistency. If using pre-riced cauliflower, microwave according to package directions (3-5 minutes) and let cool 5-10 minutes. Drain in a large colander, squeezing out extra moisture with paper towels.
  4. In a medium mixing bowl, combine cauliflower, beaten egg, garlic powder, 1 cup mozzarella and parmesan cheese, dried basil and oregano, salt and pepper. Stir and fold until mixture holds together.
  5. Press cauliflower mixture into a 10-inch circle (1/4” thick) on the parchment lined pizza stone or baking sheet.
  6. Bake cauliflower crust for 15 minutes, then flip it over and bake another 10 minutes or until edges are golden brown and crust is crispy; remove from oven and brush with a small amount of olive oil.
  7. For the pizza:
  8. While pizza crust is baking, caramelize onions in a sauté pan over low heat with 1 1/2 tablespoons of olive oil, sea salt and pepper, for about 20-25 minutes until soft and golden brown. Remove pan from stove and set aside.
  9. Reduce the balsamic vinegar on the stove by bringing vinegar and stevia (or honey) to a boil in a small pan. Reduce heat to medium-low; let simmer for 8-10 minutes.
  10. Stir the vinegar occasionally as it simmers and let reduce by half until the consistency is thick and syrupy.
  11. Roughly chop the cranberries and add to a small pan with ½ tablespoon olive oil over medium heat. Sauté for 5 minutes, then toss them in the balsamic reduction and set aside.
  12. Remove pizza crust from oven and spread ricotta cheese in an even layer, leaving 1-inch border on the outer crust. Sprinkle with caramelized onions and shredded rotisserie chicken, top with 1/2 cup shredded mozzarella cheese.
  13. Slide pizza back into the oven and bake for another 5 minutes (or broil it at 450-500 degrees for 2 minutes) on the upper rack, until cheese is bubbly and browned. Remove pizza from oven.
  14. Sprinkle the sautéed balsamic cranberries evenly over pizza, and top with arugula and fresh basil.
  15. Drizzle pizza with additional olive oil and balsamic reduction, if desired.
  16. Slice into 4-8 pieces and serve immediately.
  17. NOTE:
  18. If using pre-made or frozen cauliflower pizza crust:
  19. Place pizza stone or baking sheet on middle rack of oven and preheat to 400 degrees F. Line pizza peel or large round baking sheet with parchment paper.
  20. Spray the crust with olive oil cooking spray and top with ricotta, mozzarella, shredded chicken and caramelized onions. Bake for 10-12 minutes and remove from oven. Top with the balsamic cranberries, fresh basil, arugula and drizzle with extra balsamic glaze for garnish.

Notes

To save time and effort, use a pre-made frozen cauliflower pizza crust and top with ricotta and mozzarella cheese, onions, chicken and bake for 11-13 minutes, then top with arugula, balsamic cranberries and basil and additional olive oil and balsamic glaze to garnish and cut into slices and serve.

You can make the crusts ahead, wrap well with plastic, and refrigerate for up to 2 days or freeze for up to 2 weeks.

Macros per serving: 166 calories 9.7 g fat 3.3 g saturated fat 46mg cholesterol 211 mg sodium 7 g total carbs 1.3g fiber 4.1g total sugars 12.4 g protein 5.7g net carbs

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Balsamic Cranberry Chicken Cauliflower Pizza

Feel free to share this post and please include a link back to this blog post and tag Cape Cod Select using hashtags #FrozenCranberries #YearOfTheCranberry #CapeCodSelect #SelectTheBest and #artfulgourmet @artfulgourmet

I’d also love to hear your comments below if you made the recipe!

Balsamic Cranberry Chicken Cauliflower Pizza

For more information, recipes and where to buy Cape Cod Select Cranberries, follow them online: 

Facebook: https://www.facebook.com/capecodselect/#

Twitter: https://twitter.com/CapeCodSelect

Instagram: https://www.instagram.com/capecodselect/

Pinterest: https://www.pinterest.com/capecodselect/

YouTube: https://www.youtube.com/channel/UCp2g4eev6wgHxzYHUFhEMzg

Store locator link: http://www.capecodselect.com/store-locator/

Roasted Eggplant Zucchini Noodles w/ Blood Orange + Black Currant Vinaigrette

Zucchini Noodles

Zucchini Noodles

This is a lovely recipe that I wanted to share with you all because it’s one of my absolute favorites and perfect for Spring! ?????

Roasted Eggplant Zucchini Salad

This Roasted Eggplant Zucchini Noodle Salad is made with some roasted eggplant, quinoa, feta cheese, mint and pomegranate seeds which are all lightly drizzled in this gorgeous vinaigrette dressing I made with Seven Barrels Blood Orange Olive Oil + Black Currant Balsamic Vinegar which makes the salad even more #delish!

Roasted Eggplant Zucchini Salad

Start out by first cutting up your eggplant into medium size chunks, drizzle with olive oil, salt and pepper. Roast in the oven on a sheet pan for about 25 minutes until soft and golden. Cook quinoa according to package directions and drain, fluff with a fork. Make your zucchini spirals with a spiralizer (or you can shave long, thin slices with a mandoline) and drizzle with a little olive oil and salt and pepper and sauté for a few minutes.

Roasted Eggplant Zucchini Noodles

Then toss the roasted eggplant and cooked quinoa in a bowl with the zucchini noodles. Top with feta cheese, pomegranate arils, and mint leaves. Drizzle with the Blood Orange Black Currant vinaigrette dressing and toss together with the salad. Season the zucchini noodles with salt and pepper to taste. 

Roasted Eggplant Zucchini Noodles

Feel free to substitute crumbly queso cheese, goat cheese, burrata, mozzarella or any other mild cheese you like. You can also use cooked wild rice, farro or any other ancient grain you like (amarynth, teff, etc.) for the quinoa – or leave it out all together to make the recipe #keto/#lowcarb/#atkins-friendly. If you can’t find fresh pomegranate arils, the salad would be delicious with either some fresh baby tomatoes or roasted red peppers. Soooo good and #healthy!

Have a great weekend everyone, stay safe, stay healthy and enjoy 🙂

Roasted Eggplant Zucchini Noodles w/ Blood Orange + Black Currant Vinaigrette

Prep Time: 30 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 15 minutes

Yield: 4

Serving Size: 1 cup

Calories per serving: 221

Fat per serving: 13.6g

Roasted Eggplant Zucchini Noodles w/ Blood Orange + Black Currant Vinaigrette

This Roasted Eggplant Zucchini Noodle Salad with roasted eggplant, quinoa, feta, pomegranate + mint is super #fresh and #healthy and the perfect light meal to start off the weekend! Drizzled in a @7Barrels Blood Orange + Black Currant balsamic vinaigrette makes this even more absolutely #delish!

Ingredients

  • 1 medium Italian eggplant
  • ¼ cup plus 1 tablespoon Seven Barrels Blood Orange Olive Oil, divided
  • 1-2 tablespoons Seven Barrels Black Currant Balsamic Vinegar
  • Sea salt, to taste, plus more for serving
  • Freshly ground black pepper, to taste
  • 1-2 tablespoons fresh parsley, chopped
  • ½ cup water
  • ¼ cup dry quinoa
  • 2 zucchinis spiral sliced or made into ribbons with a wide peeler
  • 1 tablespoon lemon juice
  • 1 teaspoon grainy Dijon mustard
  • 1 teaspoon honey
  • Ground black pepper, to taste
  • ½ cup pomegranate arils or cherry tomatoes, halved
  • ½ cup feta cheese, for garnish
  • Handful fresh mint, roughly chopped, for garnish

Instructions

  1. Preheat oven to 475ºF.
  2. Cut eggplant into 1-inch cubes. On a rimmed baking sheet, toss eggplant with ¼ cup Seven Barrels Blood Orange Olive Oil and season with salt and pepper. Roast until browned and tender, about 25 minutes. Toss with 1-2 tablespoons Seven Barrels Black Currant Balsamic Vinegar and chopped parsley.
  3. Meanwhile, bring salted water and quinoa to a boil in a medium saucepan. Reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let steam with cover on for 5 minutes. Fluff with a fork.
  4. For the dressing, in a small bowl, combine 1 tablespoon of Seven Barrels Blood Orange Olive Oil, lemon juice, grainy Dijon mustard, honey, and ground pepper. Season with salt, to taste.
  5. Squeeze any excess water out of the zucchini noodles with a tea towel or paper towels. Add 1 tablespoon of Seven Barrels Blood Orange Olive Oil in a large sauté pan and cook the noodles for about 2-3 minutes, toss in the cooked quinoa and mix together.
  6. Pour the dressing over the cooked quinoa and zucchini; toss well to combine and transfer to a serving bowl. Top with roasted eggplant, pomegranate arils or cherry tomatoes, feta cheese and mint, to serve. Drizzle with an additional small amount of dressing, and additional salt and pepper to taste, if desired.

Notes

Feel free to substitute cojita cheese, goat cheese, burrata, mozzarella or any other mild cheese you like.

You can also substitute wild rice or farro or any other ancient grain you like (amarynth, teff, etc.) for the quinoa (or leave it out all together to make the recipe keto/low carb/atkins friendly.

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Other Zucchini Noodles #recipes you may enjoy: 

Shrimp, Basil & Corn Zucchini Noodles w/ Meyer Lemon Cream Sauce

Garlic Zucchini Noodles

Zucchini Pasta

Red Curry Beef Zucchini Noodles

Zucchini Noodle Carbonara

Things I Love {April 2020}

Things I Love :: April 2020

Welcome to my April #2020 edition of Things I Love – these are a few of my current objects of #obsession…#food, #wine, #cocktails, #recipes, #cooking gadgets, #restaurants, fav products and ingredients, #props, food styling and #photography inspiration, fun and engaging #videos, movies + TV shows, podcasts, lighting and #camera equipment and tips, #beauty products, #celebs and #influencers to follow, great #books to read, etc…All just simply people, places and things I love that I think are notable and worth a big shout out for their wonderful-ness! And stay tuned for next month on my journey to find new and fun things to share with you all. Enjoy! 

Fav Beauty Products

My fav beauty products 

These are a few of my favorite things for a quick 10-minute beauty routine. Cause who’s got time to spend on all of this, especially when all the salons are closed and you need a quick pick-me-up and beauty fix. 

  1. Beekham 1802 Apricot + Honey Tea hand lotion
  2. Bumble and Bumble Surf Foam Spray
  3. Batiste Brilliant Blonde Dry Shampoo
  4. Laura Geller Bronze + Brighten and Balance and Glow Illuminating Foundation
  5. Doll 10 Hydralux lip liner and Hydrabalm Solid Serum lipstick
  6. Aurora Liquid Eye Liner – Espresso
  7. Laura Geller Gel Brow Pencil 
  8. Mally Lift + Curl Mascara
  9. Tetris Block Party Eyeshadow

Black Pepper Caramel Chicken Udon

Black Pepper Caramel Chicken Udon

I recently was awarded 2nd place in the JSL Foods Blogger Recipe Challenge..and won a $500 cash prize for my Black Pepper Caramel Chicken Udon recipe – yay! This recipe features their Chicken Udon Noodles which are organic, pre-cooked and delicious, and sweet and spicy glazed Vietnamese Chicken I made topped with everything bagel seasoning, jalapeños and fresh cilantro. Check out my award-winning recipe here

Spring Veggie Garden Bread

Spring Veggie Garden Bread

I saw these adorable Spring Veggie Garden breads on Facebook a couple weeks ago – I’m not sure who even made them but they are so bright and colorful and pretty! The bread dough has pressed veggies and herbs shaped into flower shapes and then it’s brushed with olive oil before baking to make these gorgeous designs!I found a  recipe like this online from Taste of Home if you want to give your artistic baking skills a whirl – https://www.tasteofhome.com/article/bread-art/

Easy Queso Dip

Easy Queso Dip

This is a super easy queso dip from Bon Appetit – creamy cheesy goodness made with onions, garlic, jalapeños and lots of American ad Monterey Jack cheese – and ready to go in about 15-20 minutes on the stove! Perfect for tacos, nachos, quesadillas, enchiladas, and of course to dip tortilla chips in with salsa and margaritas for Cinco de Mayo! get the recipe here

My Brilliant Friend

My Brilliant Friend

This is a gorgeous mini-series on HBO that I just started watching and fell in love with instantly. Set in Naples Italy post-World War II, is a story about two best friends (Lila Ferrulo and Elena Greco) along with their struggles and friendship as they go through life together (and apart) trying to survive and get out of a poor neighborhood in the projects of Naples. It has a complex cast of characters that make up all of the Italian families that surround them and are intertwined in their lives. The story is endearing and heartwarming, yet sad and troubling all at the same time. It’s absolutely beautifully written – lovely, haunting and addicting. The books are part of a 4-part series called Neapolitan Novels written by Elena Ferrante which the HBO TV series is based upon.  Must see and read!

Watch the series 
Buy the books

Click here for more hidden gems to watch on Netflix

Whipped Coffee White Russian

Whipped Coffee White Russian

Everyone seems to be making that trendy frothy whipped Dalgona Coffee lately..but have you seen this one by Half Baked Harvest? It’s a fun twist on the original White Russian cocktail topped with whipped coffee, a touch of sugar and hint of vanilla. Delish!

Get the recipe here

Salted Butter and Chocolate Chunk Shortbread Cookies

Salted Butter and Chocolate Chunk Shortbread Cookies

A favorite recipe by Alison Roman of Bon Appetit – these cookies are a cross between shortbread, chocolate chip and brown sugar cookies. Perfect for a sweet tooth attack in the middle of a pandemic! Described in her words:

“Less chocolate chip cookie, more brown sugar shortbread with chocolate chunks—they just might be the cookie you’ve been looking for.”

Get the recipe here

Girl Wash Your Face, Rachel Hollis

Fav Books, E-Books and Cookbooks, Apps

  1. Girl Wash Your Face, Rachel Hollis
  2. Keto For Carb Lovers Cookbook, Delish
  3. Quick and Easy Recipes from The NY Times, Mark Bittman
  4. The Sugar Brain Fix, Mike Dow
  5. Shine App – Calm Anxiety and Stress
  6. Quibi

Chrissy Teigen YouTube

Fav Podcasts + Video/YouTube Shows

  1. Inspiring Life by Lewis Howes 
    RISE Podcast by Rachel Hollis
  2. Unlocking Us by Brene Brown
  3. Jay Shetty Podcast
  4. Think Media TV YouTube
  5. Chrissy Teigen YouTube 
  6. The FeedFeed IGTV
  7. The Bite Shot YouTube
  8. NYTimes Cooking YouTube

Motivational Articles and Links

  1. This Pandemic is Our Teacher, by Michael Pietzrak
  2. 16 Ways to Read More Books, by Jamie Friedlander
  3. How to Fight Boredom with Curiosity, Goop.com

A few More Goodies

These are just a few more things I take and use on a daily basis for good health and wellbeing. It’s all about taking care of yourself especially during a stressful time like this. The CBD Hemp Oil, Organic Greens Superfood Drink, Turmeric with Ginger and Black Pepper I take every day..!  I got all of those on Amazon except for the Neutrogena HydroBoost mask (which I LOVE!!) – you can get at any drug store like Walgreens or CVS. Here’s a link to the Stash Tea website – I love this new flavor with apple cider and maple..soooo good and comforting! These FBOMB Nut Butters are amazing too – for a quick dose of tasty and healthy fat these macadamia nut butters come in different flavors like salted chocolate, coconut, sea salt, hazelnut and more. Also, they have a great Buy 2, Get 1 Free deal going on with free shipping – just use code FREEJAR during checkout.

Thai Chicken Salad w/ Peanut Dressing

Chopped Thai Chicken Salad with Peanut Dressing

Recipe by Pinch of Yum

Taco Bar

A few Cinco de Mayo recipes and ideas 

White Bean Stew

And lastly, here are 44 Spring Recipes from Bon Appetit – yay! Spring is finally here. 

 

Pizza Zucchini Boats {Keto + Low Carb}

Pizza Zucchini Boats
 

 

These adorable Pizza Zucchini Boats are the perfect remedy for a #keto and #lowcarb diet when you’re craving some major comfort food but don’t want to get weighed down with carbs. Especially during this #coronavirus nightmare when all I want to do is eat a huge bag of Reese’s Peanut Butter Cups and Salt and Vinegar potato chips in one sitting to calm my anxiety.
 
Pizza Zucchini Boats

 

And they’re really easy to make! They’re basically a cross between #lasagna and #pizza and stuffed zucchini all in one lovely concoction. They have a cheesy, creamy filling made with ricotta (or cottage cheese), parmesan cheese, shredded mozzarella and seasonings like sea salt and pepper, dried basil, minced onions and garlic, all baked into a bubbly tray of love in the oven. 

Hollow Zucchini

 

First I washed and halved the zucchini (I used 4 medium-large ones), cut the ends off first then cut in half, and scooped out the flesh and chopped it up a bit.

Saute Zucchini

 

Next I mixed in some dried onion flakes and garlic powder with some dried basil, sea salt and freshly ground black pepper and sautéed the mixture in some olive oil for a few minutes. You can also use fresh onion, garlic and basil here if you have it on hand. Red pepper flakes could be fun too for some heat.

Mix cheese + marinara

 

Then I added the cooked zucchini mixture to a medium prep bowl with the cottage cheese (or ricotta if using), 1/2 cup mozzarella, shredded parmesan cheese and mixed it together with the  marinara sauce for the filling.

Fill Zucchini Boats

 

I stuffed the zucchini shells with the mixture then topped them with additional 1/2 cup of mozzarella cheese.

Top with cheese and pepperoni

 

I topped them off with baby pepperoni slices and placed them on a foil-lined baking sheet. Baked at 425 degrees F for 20-30 mins until the cheese was melted, bubbly and golden.

Pizza Zucchini Boats

 

Let them cool for a few minutes before serving (they are super hot!), and garnish with more basil and a dash of sea salt and extra pepper or Parmesan cheese if you like. (the more cheese the better in my opinion!)

Pizza Zucchini Boats

 

You guys! These are so good you’ll never miss the crust. I promise. Look at all the bubbly cheesy goodness.

Pizza Zucchini Boats
 

And you can stuff your face during the #pandemic guilt-free. Grab a glass of wine to go with them while you’re at it to make the experience even more amazing….Whoo Hoo! Your life will seem somewhat normal again, at least for a moment. 

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Enjoy.

Pizza Zucchini Boats

 

Other Zucchini Recipes you may enjoy:

Stuffed Zucchini 

Zucchini Pizza Bites

Zucchini Pizza Bake

Cheeseburger Salad w/ Sriracha Ranch Dressing

Cheeseburger-Salad

#Spring is here and #Summer is on the way – so here’s to eating lighter and healthier. My goal is to start eating and cooking more low-carb and healthy recipes over the next few weeks and months. (Enough of this #quarantinecooking and eating the whole closet full of carbs stuff already!)

Steakhouse Elite Grassfed Burgers

This Cheeseburger Salad is a mountain of deliciousness, and its #lowcarb #glutenfree, #keto, #whole30 and #atkins-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers (one of my clients and my favorite burgers in the world!) – they’re thick, juicy, 90% lean, grass-fed and absolutely delicious! 

Steakhouse Elite Grass Fed Burgers

Simply sprinkle the burgers with a little bit of olive oil, salt and pepper Montreal Steak seasoning and turn a grill up to high heat. 

Grill burgers

Grill the burgers for about 8-10 minutes for medium-rare (less or more to your liking and temperature.) These burgers are really thick and juicy so let sit for at least 5-10 minutes to let the juices settle while making the salad so you don’t lose all that goodness and tasty flavor when slicing them. 

Cooked Bacon

While you are grilling the burgers, cook the bacon in the oven on a wire rack over a foil-lined sheet pan for 20 minutes at 400 degrees F until crispy and brown. (it’s less messy this way and the bacon gets really crispy and evenly cooked.) Drain on paper towels and crumble or chop coarsely.

Make the base salad with some fresh mixed greens with purple cabbage, romaine and green leaf lettuce, then add the crumbled bacon, shredded Cheddar cheese, cherry tomatoes, sliced red onions. Feel free to use any lettuce you like – spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too – Muenster, Swiss, Monterey Jack are all great picks. Slice the grilled burgers and top the salad with a creamy Sriracha Ranch dressing. 

You can also substitute mayo for the ranch dressing along with the Sriracha or ketchup and add a few diced dill pickles (like a special sauce dressing). Or try a chunky creamy blue cheese dressing or Italian vinaigrette dressing topped with blue cheese crumbles which are equally delicious and the blue cheese goes great with the bacon! 

Cheeseburgers

Try melting the cheese on top of the burgers while grilling instead, if you like your cheese melted on the burgers instead of shredded on the salad. Anyway you make it – this salad is the BOMB. It’s like a bacon #cheeseburger deluxe in a bowl. And so delicious, you won’t even miss the bun!

Keto Cheeseburger Salad

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: 4

Serving Size: 1 burger with 2 cups of salad

This #Keto Cheeseburger Salad is a mountain of deliciousness, and its low-carb and keto-friendly to boot! Made with juicy grilled Steakhouse Elite Grass-Fed Burgers served over mixed greens, topped with bacon, shredded Cheddar cheese, tomatoes, sliced red onions, and a creamy Sriracha Ranch dressing. It’s like a bacon cheeseburger deluxe in a bowl - you won’t even miss the bun!

Ingredients

  • 8 slices center-cut bacon
  • 2 tablespoons olive oil or canola oil
  • 4 Steakhouse Elite Grass-Fed Beef Burgers
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • 8 cups lettuce/mixed greens (romaine, iceburg, green leaf)
  • 1 cup shredded Cheddar
  • 1 cup baby tomatoes, halved
  • 1 small red onion, sliced thin
  • ½ cup ranch dressing
  • 4 tablespoons Sriracha sauce

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place bacon on a wire rack over a baking sheet (or use foil on a sheet pan) and cook for 18-23 minutes until bacon is crispy, turning bacon over halfway through cooking time. (You can also cook the bacon over medium heat on the stovetop in a large sauté pan until crispy and done). Drain the bacon on paper towels, chop/crumble and set aside.
  3. Preheat a grill or large grill pan to medium-high. Meanwhile, season the ground beef burger patties with salt and pepper, making an indentation in the center of each.
  4. Brush the burgers with oil and grill for about 5 minutes, turn over and grill for another 5 minutes until burger is cooked through medium-rare (adjust time for desired temperature).
  5. Remove from grill and let rest for 5-10 minutes, cut burgers into ½ inch slices.
  6. Make the salad dressing in a small mixing bowl by adding Sriracha to the ranch dressing, mix together well.
  7. In a large salad or mixing bowl, add lettuce and mixed greens, bacon, shredded cheese, halved tomatoes, and red onion slices, tossing salad together. Divide salad mixture between four medium bowls.
  8. Place the burgers on top of the salad and drizzle with Sriracha ranch dressing.

Notes

You can also substitute mayo for the ranch dressing or use blue cheese dressing without the sriracha and it's equally delicious. Or an Italian vinaigrette dressing with blue cheese crumbles which goes great with the bacon! Feel free to use any lettuce you like - spinach, arugula, romaine, iceberg, mixed greens and play with any cheese you like too - Muenster and Monterey Jack or Gruyere are all great melty cheeses that go great with burgers. Feel free to add a few sliced dill pickles to the salad or the dressing too for extra zippy tangy flavor.

https://www.theartfulgourmet.com/2020/04/cheeseburger-salad-w-sriracha-ranch-dressing/

If you make this recipe yourself, I’d love to hear your comments below and please share the love on social media! If you do share, please tag this post with @artfulgourmet / #kristenhess / #theartfulgourmet including a link back to the original #recipe post on my blog and I’m happy to give you a shout-out online in return!

Other Keto/Low-Carb Salads you may enjoy: 

Cheeseburger Chopped Salad

BBQ Cheeseburger Salad

Skinny Taste Cheeseburger Salad

Note: All recipes, photographs, written copy/content and opinions are my own and copyrighted by Kristen Hess/The Artful Gourmet 2020. Please do not distribute or share this post and my photos without crediting my work per above including @artfulgourmet on any shared, reposted content and social media posts. Thanks! 

Spinach, Bacon + Leek Quiche

Spinach Bacon Leek Quiche

Spinach Bacon Leek Quiche

For Easter this year I decided to make this lovely Spinach, Bacon + Leek Quiche. I love baking pies and tarts and quiches, especially around the holidays, and with so much time on my hands at home lately (a.k.a. #quarantinecooking) what perfect time then to bake up a comforting pie to devour for our holiday brunch.

For the sake of time and also using up some things we had in the freezer, I used a frozen ready-made pie crust shell but you could certainly make your own pie crust from scratch (which is basically a short-crust pastry made with flour, butter, salt and water ) and roll it out into a 9-inch pie pan. Blind bake the crust for 10 minutes first if you want a crispier pie crust (topped with parchment paper and filled with dried beans or pie weights).

Pour Egg Custard

Simply cook your bacon, drain and crumble or chop it up and set aside. Make your egg custard with some sour cream and whole milk (or heavy cream if you wish for a richer custard), dried or fresh sliced leeks and seasonings. Add the shredded cheese. Then whisk it all together by hand until well blended and airy. Layer the spinach and cooked bacon on top of the cooked or uncooked pie shell. Pour the egg custard on top and bake for 35-45 minutes until the eggs are set and the crust is golden brown. If the crust edges start getting too dark, roll some foil over the edges while baking to prevent them from burning.

Spinach Bacon Quiche

Take the quiche out of the oven and let it cool for about 10 minutes. Then slice and serve warm, with a side of fruit and salad and mimosas. Perfect Easter brunch!

Chef’s Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions, broccoli or zucchini, bell peppers or mushrooms.. and whatever cheese you like! Swiss or Gruyere are great melty cheese for quiche and go great with the spinach and bacon flavors. Prosciutto or pancetta or sausage would be equally delicious instead of bacon. Or leave meat out all together for a delicious vegetarian quiche.

Spinach, Bacon + Leek Quiche

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 8

Serving Size: 1 wedge

This is a lovely quiche for a brunch or special occasion meal. Made with three cheeses, bacon, spinach and leeks in a ready-made pie crust. So easy and delicious and perfect for Easter brunch or Mother's Day!

Ingredients

  • 6 slices bacon
  • 6 eggs
  • 1 cup whole milk or half and half
  • 1/2 cup sour cream
  • Kosher Salt
  • Freshly cracked black pepper
  • 2 tablespoons dried leeks
  • 1 teaspoon Mrs. Dash seasoning (unsalted)
  • 2 cups baby spinach
  • 1 1/2 cups shredded cheese (Cheddar, Mozzarella, Monterey Jack)
  • 1 (9-inch) pie crust, frozen and defrosted or homemade

Instructions

  1. Preheat oven to 375 degrees.
  2. Cook bacon in a large frying pan, drain and crumble, set aside.
  3. Roll out pie crust and fit into a 9-inch pie dish. Cover with parchment paper and fill with dried beans. Bake the crust for 10 minutes and set aside.
  4. Combine the eggs, milk, sour cream, salt, pepper, Mrs. Dash seasoning and dried leeks in a large mixing bowl and whisk together.
  5. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top.
  6. Bake for and additional 35 minutes until the egg mixture is set. Let cool for 10 minutes.
  7. Cut into 8 wedges and serve.
  8. Great with a side of green salad and fresh fruit and mimosas for a perfect brunch.

Notes

Note: The quiche can also be made ahead of time and reheated in the oven (covered in foil) for about 20 minutes at 350 degrees F. Can also be served at room temperature.  You can also substitute the veggies by using onions or scallions and broccoli or zucchini and use whatever cheese you like. Prosciutto, ham, pancetta or sausage would be equally delicious instead of bacon. Or leave it out all together for a meatless vegetarian quiche! 

Recipe adapted from Paula Deen

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